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Just thought I'd give a suggestion to anyone who finds they have more shrooms than they can eat or those that hate the taste of shrooms as much as I do. I've been making these chocolates for about 2 years so I know they taste great and there is little to no potency loss even after being stored in the freezer for up to a month (never had enough to last any longer)

SUPPLIES NEEDED:

1 cup semi-sweet chocolate chips1 cup peanut butter chips1/2 cup Parowax (Parrafin wax used for cooking)Dried Mushrooms crushed up to powderMicrowaveable bowlLarger bowl with boiling hot water in itTeaspoon measuring spoonTablespoonTinfoilToothpickIce cube tray (I use one of those new soft ones from wal-mart that give you shaped ice cubes simply because it looks cooler)

2) Microwave on HIGH for 2 min then stir then microwave in 30 second bursts stirring between each burst untill all the chips and the wax is melted.

3) Float bowl with the chocolate mixture in the bowl of boiling hot water to make sure it doesn't harden before you can get done.

4) Using the Tablespoon, spoon enough chocolate mixture in the bottom of each section of the ice cube tray to cover the bottom. Shake the tray a bit or stir with a toothpick to make sure no air bubbles are traped in the chocolate.

5) Using the Teaspoon, put one level teaspoon of the powdered mushrooms into each section of the tray (1 teaspoon powdered = approx 1gram)

6) Using the Tablespoon, spoon chocolate on top of the powdered mushrooms until the tray sections are full

7) Using a toothpick, Stir the chocolate mixture and powdered mushrooms to make sure the mushroom powder is evenly distributed

8) Place the Ice Cube Tray in the freezer for about 5 - 10 minutes

9) Cut tinfoil into squares that will totally wrap the chocolates when done.

10) Take the tray out of the freezer and slam upside down on the counter to make the chocolates pop out.

11) Wrap in tinfoil or eat them then and there.

You can store the finished chocolates in the freezer for as long as you'd like (I can vouch for 1 month with no problems) or if you're going to eat them within a week you can just store them anywhere that's not too hot. The parowax keeps them from melting in your hands and from the chocolates going white (like the dollar store ones that are 100 years old) so make sure you use it.

You can also be more precise in the amount of mushroom you have in each chocolate by weighing the powder before making them but I find that the dosage is about correct. Also you can try out different flavors like milk chocolate chips or mint ones or even butterscotch.

Hope someone finds this useful-GratefulDread

-------------------- Before you criticize someone, you should walk a mile in their shoes.
That way, when you criticize them, you're a mile away and you have their shoes.

Thanks for that recipe. I find that putting them into pill form is the best for me. Pills hit your faster with less nausea and stomach irration in my experience. An over all better experience and easy to make and hide (Put them in a GNC vitamin bottle/etc)..